Flank Steak Teriyaki with Oranges

Last week I made a pan asian sauce that was SO delicious that my mind started racing thinking about all the things I could use it for. My first instinct was to use it as a teriyaki marinade and sauce for beef, and since I had a whole jar of it saved–it was a good time to test the recipe out tonight!

I was blown away with how great this dish was! It was so quick and simple, and ended up being one of the tastiest teriyaki beef dishes I have ever had! This recipe is definitely a keeper:

Ingredients:
1 1/2 Lbs Flank/Skirt Steak
Toasted Sesame Seeds (about 3/4 Tbsp)
[For the sauce] 
1/4 cup olive oil
1/4 cup minced ginger
1/4 cup soy sauce
1 cup ketchup
1 cup oyster sauce
3 tablespoons lemon juice
1/4 cup water
1/2 cup sugar
3 tablespoons coarsely chopped cilantro
[To serve] White rice
Brocoli/oranges

Directions for the sauce [recipe adapted from Bonefish Grill's Pan Asian Sauce] 
In a medium sauce pan, sautee the minced ginger in the olive oil until fragrant. In a bowl, thoroughly combine the soy sauce, ketchup, oyster sauce, lemon juice and water and add to sauté pan. Bring the mixture to a slow boil, then slowly add sugar over low-med heat for about 5 minutes. If desired, add a little hot water to the sauce to thin it out, and add cilantro.

Leave to cool. Add half the sauce to a large ziploc bag, and store the other half for later.

Thinly slice the skirt steak/flank steak, and marinade in the sauce in the ziploc bag.
About an hour on the countertop should do it.

Cook the steak in a pan over medium heat for about 4-5 minutes per side, adding a handful of toasted sesame seeds midway through cooking.
The outside of the steak should be brown, with the center a little pink… flank/skirt steak needs to be a little rare, because otherwise it can be pretty tough.

Add more sauce to the pan. Heat through, then serve the beef and sauce on a bed of white rice
The oranges give a nice touch of color, and the acidity balances the salty flavor of the beef really nicely….. (And by that I really mean, every other teriyaki beef recipe online is seen with oranges on the side, so I just copied)……
It seems a bit weird, but it works! I have a qualification in Fine Art–which really means I learned to Blag my way through anything! It’s one of my most useful skills. I just pretend I know what i’m talking about when it comes to food, when I really don’t! All I know is that this dish is SERIOUSLY delicious, and you should take my word for it, and try it!

<3 Sarah